Peel and mash the bananas until you have 1 1/3 – 2 cups of mashed banana.

Stir the water, coconut oil, and vanilla into the banana until combined.

Then add and stir the ground flaxseeds, spices, sugar/syrup, baking soda, baking powder, flour and vinegar into the mixture. Stop stirring when there are no flour patches at the bottom of the bowl and the mixture is smooth.

Pour into the loaf pan, and spread out evenly.
Bake for ~35 – 50 minutes or until a toothpick inserted in center comes out clean and is lightly golden and firm on top.

Let it cool before slicing. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.

This Vegan Banana Bread with Chocolate is moist, tender, and deliciously sweet. The chocolate gives this recipe a special touch.

This Vegan Banana Bread with Chocolate is a quick bake and great for using up overripe bananas. f you have some brown bananas on hand, you basically have to run into the kitchen and make this!

½ cup dark sugar or 2 tablespoons (30 ml) maple syrup

1+1/3 – 2 cups mashed ripe bananas (~4-5 medium bananas)

½ cup melted coconut oil (or 1/3 cup olive oil)

2 tbsp ground flaxseed

1 tsp vanilla extract

¼ cup water

1 tbsp apple cider vinegar

2 cups all-purpose flour

1/2 tsp baking powder

¾ teaspoon baking soda

3 tbsp cocao powder

1/4 cup chocolate chips

Pre-heat oven to 180º-200ºC.

With coconut oil (or other) lightly grease a loaf tin and set aside.

Peel and mash the bananas until you have 1 1/3 – 2 cups of mashed banana.

Stir the water, coconut oil, and vanilla into the banana until combined.

Then add and stir the ground flaxseeds, sugar/syrup, baking soda, baking powder, flour and vinegar into the mixture. Stop stirring when there are no flour patches at the bottom of the bowl and the mixture is smooth.

Pour 1/3 of the mixtures into the loaf pan, and spread out evenly. Top with the chocolate chips.

Add the cocao powder to the remaining mixture and stir. Pour into the loaf pan.
Bake for ~35 – 50 minutes or until a toothpick inserted in center comes out clean and is lightly golden and firm on top.

Let it cool before slicing. The loaf will keep in the fridge tightly wrapped for 3 to 4 days, or it can be frozen for 4 to 6 weeks.

In a large bowl, whisk together the milk, oil, lemon juice, vanilla and the mashed banana.

On a different bowl, whisk together the flour, baking soda, baking powder, sugar, and lemon zest. Combine the wet and dry ingredients together. Be careful not to overmix or the sponge will end up heavy.

Spoon the mixture into muffin molds or muffin tins, (two thirds full to allow room for rising) and place in the oven for 10-15 minutes or until the cupcakes are baked through.

Remove from oven, and place immediately onto a cooling rack and allow to cool fully.

Vegan Lemon Curd:

1/2cup lemon juice (1-2 large lemons)

2 Tbsp lemon zest (optional)

4tbspcorn starch

1 cup non-dairy milk

6tbsp maple syrup or (1/2 cup sugar), plus more to taste

A pinch of turmeric powder (for color)

Combine all the ingredients in a blender until smooth.

Pour the mixture into a medium saucepan, and stir with a whisk. Bring to a boil then remove from heat. keep whisking until is thick and smooth.

Base:

In a large mixing bowl, combine all the ingredients with your hands until it forms a dough.

Press the dough into the tins, and remove any dough spilling over the top.

Pop the tins into the oven and bake for 8-10 minutes (until they are pale golden).

Allow to cool fully before filling.

Caramel filling:

2 cups dates

½ cup cashew / almond or peanut butter

⅓ cup plant-based milk

2 tbsp melted coconut oil

½ tbsp maple syrup

1 tsp vanilla

Place the ingredients in your food processor and process until smooth and caramel like. Pour the caramel onto the base and spread evenly.

Put the tin in the freezer as you prepare the ganache.

Chocolate:

⅓ cup raw cacao powder

1/4cup coconut oil, melted

½ cup maple syrup

Place the ingredients in a heatproof bowl over a saucepan of simmering water and stir until all ingredients are mixed and smooth. Pour the chocolate mixture over the caramel and freeze for 2-4 hours or overnight.

These vegan muffins with banana and cashews are a great way to use up bananas that are too ripe. These delicious muffins are easy to make and super healthy too, perfect for breakfast, when you’re on the go and for a healthy dessert or snack.

This decadent Vegan Chocolate and Coffee Cake it’s easy to make, soft and moist. At the moment this is honestly one of my favorite cakes, I am the biggest coffee and chocolate fan so couldn’t really go wrong.

In a large mixing bowl, pour the flour, cocoa, sugar and, the bicarbonate of soda. Then add the milk mixture and the oil mixture to the flour mixture and stir well until it becomes a smooth batter.

Pour the mixture into the cake tin or muffin molds, and bake for 25-35 minutes or until a skewer pushed into the middle of the cake comes out clean. Remove from the oven and leave to cool in the tin, for a few minutes remove from the tin and let it cool completely.